How to make
For this amazing chocolate cake mousse heat 250 ml of the cream to a boiling point. Remove it from the heat and add the broken chocolates. Leave it for a minute or two, then stir with a spatula until the chocolate is completely melted.
Leave the chocolate mixture to cool to room temperature, by stirring occasionally.
In another bowl, put the mascarpone and powdered sugar and mix until smooth.
Add the cooled chocolate cream to the mascarpone in parts, by stirring.
Beat the remaining 250 ml of the cream with a mixer at high speed until soft peaks form.
Start adding it to the chocolate mixture, by stirring with a spatula.
An airy chocolate mousse is obtained, which is suitable for various chocolate cakes.
You can make a biscuit or ladyfinger cake with this mousse. Dip the biscuits or ladyfingers in warmed milk.
The mousse is also suitable for chocolate or vanilla sponge cakes, which you can syrup if you like juicier cakes.
This amount of chocolate mousse is enough for a three layer cake with a diameter of 28 cm.
